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The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal’s (pork and beef) meat
Abstrakt
One of the possibilities of using high pressure technique in inactivation of microorganism is conducting this process at subzero temperature. However, for its practical application in meat preservation the appropriate properties of meat should be kept. Therefore, the aim of this work was to examine the effect of pressure at subzero temperature (without freezing of water) on proteins and texture of mammal’s and cold-adapted fish meat. The data showed that cod and salmon meat proteins were more susceptible to pressure induced denaturation/aggregation than beef and pork proteins. Glucose and saccharose exerted protective effect on fish meat proteins treated with pressure of 111 MPatc and -10°C but not at 193 MPatc and -20°C. The pressure treatment under the latter conditions increased cook loss of fish meat but not of mammal’s meat. However, after cooking the hardness of all kinds of pressurized meat was at the same level as that for unpressurized cooked samples.
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- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuł w czasopiśmie wyróżnionym w JCR
- Opublikowano w:
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FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
nr 20,
wydanie 5,
strony 383 - 395,
ISSN: 1082-0132 - Język:
- angielski
- Rok wydania:
- 2014
- Opis bibliograficzny:
- Malinowska-Pańczyk E., Walecka M., Pawłowicz R., Tylingo R., Kołodziejska I.: The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal’s (pork and beef) meat// FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. -Vol. 20, iss. 5 (2014), s.383-395
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1177/1082013213488901
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 168 razy